Eggs Benedict with Hollandaise Sauce

If you like your brunches well savory, then this is a recipe to go for. Eggs Benedict with Hollandaise Sauce is also a recipe that helps you test your cooking skills. It may not seem that difficult at first, but we assure you it is quite hard to master. Now we have our own version that we are very proud to share with you guys at home.

If you like your brunches well savory, then this is a recipe to go for. Eggs Benedict with Hollandaise Sauce is also a recipe that helps you test your cooking skills. It may not seem that difficult at first, but we assure you it is quite hard to master. Now we have our own version that we are very proud to share with you guys at home.

Ingredients

For the Hollandaise sauce:

For the salad:

Steps

Heat a skillet over medium heat, add the bacon slices and cook them until golden and crispy.

2

Done

Keep the skillet on the stove and lay the bun slices. Evenly spread the melted butter over them. Toast them for 2 minutes per side.

3

Done

Heat a saucepan over medium heat, and fill it halfway with water. Add a pinch of salt and vegetable oil. Bring the water to a boil. Crack the eggs into 2 small bowls and slowly add them to the water.

4

Done

Stir the water using a ladle, creating a whirlpool effect. Cook the eggs for 5 minutes. Take them out from the water using a slotted spatula.

5

Done

For the Hollandaise sauce:
Keep the heat on and place a heatproof bowl over the skillet. Add the egg yolks. Reduce the heat and start whisking the egg yolks while slowly pouring the remaining melted butter. Squeeze the juice out of the lime. Season with salt and pepper.

6

Done

Lay the spinach on a plate, then add the sliced bun and the bacon. Top with poached egg and hollandaise sauce.

Nutritional Chart

Add to Cookbook

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it.
Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.